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This 3-ingredient strawberry ice cream recipe yields thick, creamy ice cream that’s wildly refreshing. I love that you don’t even need an ice cream maker!
Love easy ice cream recipes? Try my oat milk ice cream, coconut ice cream, and almond milk ice cream.
Nowadays, healthier strawberry ice creams line the shelves of every mainstream grocery store. I’m all for it, but let’s just say the ingredient lists are about as long as a CVS receipt.
That’s why I’ve become obsessed with making my own ice cream at home. It’s healthier, cheaper, and tastes better, too.
Table of Contents
Why I love this recipe
- 3 key ingredients. Yes, you read that right: all you need are strawberries, maple syrup, and coconut milk.
- Full of fresh strawberry flavor. There are no extracts or syrups in this recipe. What you see is what you get.
- No ice cream machine is needed. All you need is a blender (or food processor) and a loaf pan to make smooth and creamy ice cream.
- You won’t miss the dairy. No one can tell there is no cream or cow’s milk in this.
★★★★★ REVIEW
“This is so good!!!!!!! I forgot about it, and it’s been a few days in the freezer, but it still tastes amazing ♥️” – Justice
Ingredients needed
- Chilled coconut milk. Preferably canned, full-fat coconut milk, which will give the ice cream a smooth and rich texture. Refrigerate the cans so the ice cream gets cold faster.
- Maple syrup. My #1 sticky sweetener of choice, but agave nectar also works. If you don’t mind the overpowering flavor of honey, you can use that too.
- Strawberries. Use frozen strawberries that haven’t had time to thaw. If there’s any moisture on them, you’ll end up with ice crystals.
- Xanthan gum. Optional but helpful to guarantee smooth, scoopable ice cream.
How to make no churn strawberry ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Place a loaf pan in the freezer.
Step 2- Combine ingredients. In a blender, add the ingredients (except the xanthan gum) and blend thick and creamy. Don’t over-blend, or it will become too icy when thawing.
Step 3- Add xanthan gum. If using, add it halfway through the blending.
Step 4- Freeze. Pour the ice cream mixture into the loaf pan and cover with plastic wrap. Every 20-30 minutes for the first hour, stir the ice cream by hand so it doesn’t become icy.
Step 5- Thaw and serve. Let the ice cream thaw for 10-15 minutes before scooping into your bowl.
Arman’s recipe tips
- Don’t use fresh strawberries. I know it may be tempting, but fresh strawberries will change the texture and make it difficult to firm up. If you only have fresh strawberries, freeze them prior to making the ice cream.
- Use an ice cream maker. While definitely optional, it saves me the trouble of churning by hand and gives the ice cream a more soft-serve consistency. Make sure to follow the manufacturer’s instructions.
- Wet the ice cream scoop. It’ll make scooping the ice cream easier.
Variations
- Make creamier ice cream. Swap the canned coconut milk for canned coconut cream, or discard the liquid at the bottom of the cans.
- Add more strawberry flavor. After blending lightly gold in some strawberry chunks, stewed strawberries, or even strawberry jam. It’ll add a different texture and sweeter flavor.
- Add other berries. Why stop at strawberries? Toss in raspberries, blackberries, blueberries—you name it!
- Enhance the flavor. Add one teaspoon of vanilla extract or lemon juice to totally transform the flavor.
- Use dairy. Okay, I know I’ve said multiple times how good this is without it, but if you want it to be true blue rich and creamy, use heavy cream.
Storage instructions
To store: Strawberry ice cream can be stored in a freezer-safe container in the freezer for up to 1 week.
To re-freeze: Since there’s no dairy, I don’t recommend re-freezing the strawberry ice cream once it has been thawed. Re-freezing causes the mixture to ice up, and the next time you remove it to enjoy, it will be rock-hard solid.
More frozen treats you’ll love
- Sugar-free ice cream
- Cookie dough ice cream
- Brownie ice cream
- Avocado ice cream
- Superman ice cream
- Protein ice cream
3-Ingredient Strawberry Ice Cream
Video
Ingredients
- 2 cups frozen strawberries
- 14 oz canned coconut milk refrigerated * See notes
- 1/2 cup maple syrup
- 1 teaspoon xantham gum optional
Instructions
- Place a loaf pan in the freezer.
- In a high speed blender or food processor, add your chilled coconut milk, adding the layer of cream first, followed by the liquid. Add your frozen strawberries and maple syrup and blend until thick and creamy. Do not over blend, or it will become too icy when thawing.
- If you choose to use xantham gum, add it halfway through blending and do not over blend.
- Pour the strawberry ice cream mixture into the frozen loaf tin. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
- Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
This is so good!!!!!!! I forgot about it and it’s been a few days in the freezer but it still tastes amazing ♥️
Yay!! thanks, Justice!v
Awesomeness!
Excellent .Really appreciate .❤Thank you
Thanks this looks awesome
How long on a vitamix (on high) do I mix approximately so I don’t overmix?
I have frozen cherries I was going to try.
Thanks so much! It looks amazing
This is so much better than store bought icecream. I think I need to go purchase some pistachios & add those to this amazing icecream.I added Cocoa Nibs & Coconut flakes. I used fresh strawberries but I froze them first. Im adding sliced banana & whipped coconut cream with it. Thank you for this.